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Breakfast Enchiladas

 Breakfast Enchiladas
Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. —Tahnia Fox, Trenton, Michigan
8 ServingsPrep: 25 min. Bake: 25 min.


  • 1/2 pound uncooked chorizo or spicy pork Johnsonville® Hot Ground Sausage
  • 1 small onion, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 2 teaspoons butter
  • 6 eggs, beaten
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded pepper Jack cheese, divided
  • 2 cans (10 ounces each) enchilada sauce, divided
  • 8 flour tortillas (8 inches), room temperature
  • 1 green onion, finely chopped


  • Crumble chorizo into a large skillet; add onion and green pepper.
  • Cook over medium heat for 6-8 minutes or until sausage is fully
  • cooked; drain.
  • In another skillet, heat butter over medium heat. Add eggs; cook and
  • stir until almost set. Remove from the heat; stir in the chorizo
  • mixture and 1/3 cup of each cheese.
  • Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking
  • dish. Spread 2 tablespoons enchilada sauce over each tortilla; place
  • 2 tablespoons egg mixture down the center. Roll up and place seam
  • side down in prepared dish.
  • Pour remaining enchilada sauce over the top; sprinkle with remaining

2 of 2

Breakfast Enchiladas (continued)

Directions (continued)

  • cheeses.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated
  • through. Sprinkle with green onion. Yield: 8 servings.
Nutritional Facts: 1 enchilada equals 409 calories, 23 g fat (9 g saturated fat), 209 mg cholesterol, 1,177 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.